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Lijit 3

March 16, 2013

Recipe: Daikon with Baby Bok Choi

This was a quick and easy side dish that I whipped up to go with a medieval main dish. It was very easy once I got the prep work done. It was also very cheap. Why was it so cheap, you may want to know? Apparently they forgot to charge me for the bok choi. I didn't notice this in the store or I would have said something. I didn't notice until last night, a full eight days after the event, but I guess it's okay. I'm sure they've overcharged me for enough things over the years to make up for it.

You may feel some temptation to add liquid to the wok to prevent burning. You could do that, but I'd advise against it. The liquid would really make the dish very soggy. The daikon and the bok choi both have enough water in them to make this dish work without turning everything into soup.

Daikon with Baby Bok Choi (serves 4; approx. $0.66/serving)

2 daikon, peeled, cut into rounds and sliced into matchsticks

4 baby bok choi, light and dark parts separated and shredded

7 garlic cloves, roughly chopped

1 teaspoon hot pepper sesame oil

1 tablespoon olive oil

Equipment:

Large wok

Heat the oils in the wok.

Add the garlic. Stir-fry until fragrant.

Add the daikon. Stir-fry until just beginning to soften.

Add the light parts of the baby bok choi. Stir-fry until almost tender.

Add the dark parts of the baby bok choi. Stir fry until starting to wilt.